Ebi Doria (Prawn Rice Gratin with Cheese Sauce)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 350 g raw king prawns, peeled and deveined
- 500 g cooked long-grain rice, cold
- 2 tbsp plain flour
- 30 g unsalted butter
- 400 ml milk
- 100 g grated cheddar
- 2 tbsp tomato ketchup
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 493 kcal
- Protein
- 28.7 g
- Carbohydrate
- 45.2 g
- of which sugars
- 7.1 g
- Fat
- 21.1 g
- of which saturates
- 11 g
- Fibre
- 0.7 g
- Salt
- 1.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Heat the vegetable oil in a frying pan over a medium-high heat and cook the prawns for 2-3 minutes until pink and curled. Stir in the ketchup and the cold rice and cook for 2-3 minutes until hot, then spread over the base of a baking dish.
- 3
Melt the butter in a pan over a medium heat, stir in the plain flour and cook for 1 minute, then gradually whisk in the milk until smooth.
- 4
Simmer for 3-4 minutes, stirring, until thickened, then stir in half the grated cheddar until melted.
- 5
Pour the cheese sauce over the rice and prawns and scatter with the remaining cheddar.
- 6
Bake for 15-18 minutes until bubbling and golden on top.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.